When it comes to well-known nutrition facts, most people know that red meat should be consumed in moderation. But a new study takes the warning a step further, linking increased red meat intake to higher death risk.
Meat and mortality
Research at Fudan University in China and Harvard T.H. Chan School of Public Health in Boston examined data from 53,553 women and 27,916 men who had neither cancer nor cardiovascular disease.
The scientists looked to see if there was a link between red meat intake between 1986 and 1994 and mortality risk in the 16 years following. They found the following correlations:
- People who increased their daily intake of processed meat by half a serving or more had a 13% greater risk of death (from any cause).
- Those who increased their daily intake of unprocessed meat by half a serving or more had a 9% greater risk in all-cause mortality.
- People who decreased their red meat intake (while eating more fish, nuts, skinless poultry, eggs, dairy, whole grains or vegetables) had a lower death risk over the next 8 years.
Even after adjustments were made for physical activity, age, smoking, diet and alcohol, the correlations remained statistically significant.
“This long-term study provides further evidence that reducing red meat intake while eating other protein foods or more whole grains and vegetables may reduce risk of premature death,” explains Frank Hu, Frederick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health. “To improve both human health and environmental sustainability, it is important to adopt a Mediterranean-style or other diets that emphasize healthful plant foods.”
Understanding the associations
What could be causing the link between red meat and a greater death risk? The theories include:
- Red meat contains several substances (cholesterol, saturated fats, preservatives) that impact cardiometabolic health.
- Cooking red meat at high temperatures may trigger the production of carcinogens.
- Some studies have found that red meat consumption may increase the risk of kidney failure.
